Irish Beef Stew with Guinness Gravy and Mashed Potatoes

It’s St. Patrick’s Day and I want to share with you my recipe for Irish Beef Stew with Guinness Gravy and Mashed Potatoes.  This is a one of those meals that once you have all your prep work done, you can sit and relax for a couple hours.

Irish Beef Stew with Guinness Gravy and Mashed Potatoes

Although I chose to do this on the stove top, I’m sure it will be just as good if you choose to use a crock pot.  The reason I prefer the stove top method is because once you brown the meat, you have all the delicious browned bits still in the pan to add more flavor and the beautiful dark color for the gravy.

I admit I’m not a fan of stews.  They remind me of over cooked food found on a cheap restaurant buffet.  But I’ll also admit that I loved this recipe.  I don’t know if it was the Guinness added to make the gravy or the garlic, soy sauce, or maybe the thyme, but I will definitely be making this Irish Beef Stew with Guinness Gravy and Mashed Potatoes again.

The only thing I would do different next time is to add the onions and carrots about an hour before serving.  I’d rather have my veggies with a little crunch, but that’s just me.

Because most people are used to a stew with very soft veggies, I’ll write up the recipe below exactly as I made it.  It really was the best stew I’ve ever had.

Irish Beef Stew with Guinness Gravy and Mashed Potatoes | Recipe

(Serves 4-5)

Stew and Gravy Ingredients:

2 lbs. beef soup (or stew) meat
3/4 c. flour (divided)
3-4 T. oil
2 small yellow onions
5 carrots
3 T. Bragg Liquid Aminos (or soy sauce)
2 T. Lea & Perrins Worcestershire sauce
2 T. tomato paste
4-5 sprigs thyme
5 garlic cloves, chopped
1 bottle Guinness Draught beer
1 c. water (or beef stock) (plus 1 c. for making gravy)
salt & pepper (to taste)
6-8 oz. mushrooms

Mashed Potato Ingredients:

4-5 Russet Potatoes
1 T. Salt
2 T. Butter
1/2 c. (or more) milk
3/4 c. chopped Italian parsley (flat leaf)
1/2 c. flour
salt & pepper (to taste)

Directions for Stew and Gravy:

1.  Cut beef into bite size pieces and coat with 1/2 c. flour.

beef tossed in flour

2.  Heat oil in frying pan to a medium to medium high heat and add flour coated beef.  Brown beef, stirring occasionally to keep from burning.
TIP:  Use a frying pan with metal handles because you will need to put it into the oven once you add the mashed potatoes.

3.  Chop carrots and onions into 1″ pieces and add to frying pan with browned beef.

Add carrots and onions

4.  Add the Bragg Liquid Aminos (or soy sauce), Worcestershire sauce, and tomato paste.  Stir to thoroughly coat meat and veggies.

Add seasonings

5.  Add garlic cloves and thyme.

6.  Add beer and water (or beef stock).  Taste and add salt and pepper, if needed.

Add Guinness and water

7.  Cover and turn heat to low.  Simmer for 2-1/2 hours stirring occasionally to scrape and the flavorful browned bits from bottom of pan.
(You can simmer longer, but not much less or your meat may not be tender enough.  If you simmer long, you may have to add more water or beef stock.)

8.  With the remaining 1/4 flour, add enough water (about 1/2 c.) to make your gravy.  Make sure this mixture is lump free.  Adding the water in small amounts will help alleviate lumps.

9.  Pour flour/water mixture into pan with beef and gravy and stir to combine.

10.  Add mushrooms and continue to simmer on a medium heat until gravy thickens with the flour mixture.

11.  Add the parsley mashed potatoes in huge, heaping tablespoons to the beef and gravy pan.  (See directions for mashed potatoes below.)

Add mashed potatoes

12.  Place entire pan into 350° oven for 20-30 minutes or until potato peaks start to brown.  Remove from oven and serve immediately.

Directions for Mashed Potatoes:

1.  Peel and cube potatoes.  Cover with water in a sauce pan.  Add salt and boil until tender.  (Approximately 20 minutes or so).
Tip:  You can also use already made mashed potatoes if you prefer.  This will save you the time of peeling, cooking and mashing.  If you opt for already made mashed potatoes, skip to:  4.  Add parsley and flour…..

2.  Drain all water and mash with electric mixer or potato masher.

3.  Add butter and just enough milk to make creamy, but still quite stiff.  If your potatoes get too thin, they will not hold together in the gravy.

4.  Add parsley and flour, mix thoroughly.  Taste test to see if more salt and pepper is needed.  Texture should be thick and hold together nicely when scooped with a spoon.

5.  Set aside (refrigerate) until your beef has simmered several hours.

So, put your feet up and relax while your dinner is simmering.  I hope you find this Irish Beef Stew with Guinness Gravy and Mashed Potatoes a new comfort food.

By the way, it freezes well so why not double the recipe and put some in the freezer for a quick meal on another night.

So, what do you think about stews?  Do you like them?  Are they comfort foods that remind you of good home cooking?  Or do you prefer your beef rare and your veggies crunchy?  Slide down to my “Speak Your Mind” section and let me know your thoughts.


Irish Beef Stew with Guinness Gravy and Mashed Potatoes

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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

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